By Heidi Snowden
September 21, 2012
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Author Notes:

This was my Mother's recipe. Once tried, you will never buy the store bought. There is no salt peter ,hence , the meat will not be reddish pink

Heidi Snowden

Serves: 6-8

  • 8 cups Water
  • 1 cup Kosher salt
  • 1/2 Jar pickling spice
  • 10 Cloves garlic
  1. Brine. For every 5 lbs of beef brisket, whisk together the above brine mixture. I usually cut the brisket in half (5-7#) to fit into gallon size zip lock baggies. Distribute brine evenly. Store in the fridge for 3 weeks, turning over every 2-3 days. Rinse in cold water when finished. Simmer with water covering 2 inches above until fork tender, about 3- 4 hours
  2. The last hour add your choice of veggies, the longest going in first,. New potatoes, carrots, turnips, parsnips, boiling onions, leeks, cabbage wedges
  3. Slice meat against the grain . Serve in shallow soup bowls with assorted veggies and some of the pot liquor. Pass sourcream/horseradish sauce and sourcream/mustard sauce

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